Citrus Grilled Prawn & Superfood Salad

Prep Time: 5 mins| Cook Time: 6 mins| Serves: 2 pax

Ingredients

• 400 grams large Ming prawns, peeled and deveined
• 1 tablespoons gochujang (Korean chilli paste)
• 1 tablespoons rice vinegar
• 1 teaspoons honey
• 1 teaspoons low-sodium soy sauce
• 2 garlic cloves, minced
• 1 cups Korean radish or daikon, julienned
• 1 Persian cucumber, julienned
• 1 carrot, julienned
• 2 perilla leaves or lettuce leaves, for wrapping
• 1 teaspoons toasted sesame seeds

Instructions

1. Season the prawns
   Pat peeled and deveined Ming prawns dry. Toss with olive oil, sea salt and cracked black pepper.
2. Grill the prawns
   Heat a grill pan or skillet over high heat. Sear prawns 3 minutes per side until pink and just cooked through.
3. Make the vinaigrette
   Whisk together fresh orange juice, extra virgin olive oil, Dijon mustard and orange zest in a small bowl to make the vinaigrette.
4. Build the salad base
   Arrange mixed baby greens (arugula, spinach, kale) on a large plate. Top with sliced avocado, fresh blueberries, chopped walnuts, and crumbled feta cheese.
5. Finish and serve
   Place warm grilled prawns on top. Drizzle the vinaigrette over the entire salad. Serve immediately.

Cooking Tips

• Walnuts and avocado provide healthy omega-3s and monounsaturated fats
• Swap feta for goat cheese for a tangier finish, or omit entirely for a dairy-free version.
  
  

Suggested Food Pairing